Description
A fast and flavorful pasta dish perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta
- 1 tablespoon olive oil
- 1 medium zucchini, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook until tender-crisp, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Add the drained pasta to the skillet. Toss to combine. If the sauce seems too thick, add a little reserved pasta water until desired consistency is reached.
- Stir in Parmesan cheese. Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes with the garlic.
- You can substitute yellow squash for zucchini.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 5mg
Keywords: tomato zucchini pasta, weeknight dinner, quick pasta, vegetarian pasta, easy recipe